beef up! dry-aged cuts the season than to enjoy a gourmet-style braai? we have loads of mouthwatering cuts to choose from the dry-ageing process is a slow maturing process that tenderises the meat and intensifies the flavour this is rib-eye steak still on the bone cooking meat on the bone keeps it juicy of fat on the outside and the inner marbling keeps the meat moist too meat thermometer perfectly cooked steak every time bleu = 50°c rare = 55°c medium = 60°c well done = 65°c and above rib-eye steak prepared from the eye cut is marbled with the meat deliciously moist and flavourful “my favourite cuts are rump and favourite cut" wagyu rib-eye steak per kg
